Chicken Chile Verde
  • Cooking Time: 2 1/2 to 3 hrs
  • Servings: 10
  • Preparation Time: 1 hr
  • 10 to 12 tomatillos(diced)
  • 10 to 12 jalapenos
  • 2 poblano chilis
  • 2 anahiem chilis
  • 2 yellow chilis
  • 1 red onion(diced)
  • 1 white onion(diced)
  • 6 cloves garlic(minced)
  • 3 limes(juiced)
  • 2 bay leaves
  • 1 bunch cilantro(chopped)
  • 2 cups chicken stock
  • 2 cups water
  • 10 to 12 chicken thighs(bone in)
  • 1 tsp each cumin,garlic powder,onion powder,chili powder,salt and pepper
  1. first roast chiles over a open flame bbq or stove until all skins are blackened but dont burn watch this close and keep turning chiles until well blistered,put chiles in a bag or bowl and cover for 15 to 20 min,pull all skin off and seed and core the chiles,put chicken on a cutting board and pull skin back and season with spice mix fold skin back over chicken to hold the spice in,place in a heavy pot a little oil and brown chicken well all over,once chicken is browned and most fat is rendered remove and set aside,in the same pot drain off almost all fat leave enough to saute,add onion and chiles and cook 4 min,add tomatillos and garlic cook 2 min,add chicken stock to deglaze,remove from heat and add mix to a processor or blender,pulse till combined but still a little chunky,add back to pot and add water with it,add chicken back to pot and simmer about 2 hrs or until sauce has reduced by 1/3 make sure to skim fat from the top along the way,once its reduced pull out the meat and strip from bones,add back to pot ,add cilantro and lime juice off the heat season to taste with salt
I love old school mexican dishes and this one is,My good friends mom passed it to me from her grandma,this is my twist on it traditionally it's made with pork but i'm using chicken pork works just as good